Sauteed Apples and Raisins Recipe

On a chilly morning, this fruity side dish warms you up. It complements just about anything you'd choose to serve for breakfast or brunch, such as the German Pancake or an egg dish or slices of warmed Canadian bacon.
-Renae Moncur, Burley, Idaho

Directions

In a large skillet, melt butter; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm.Yield: 4 cups.

Originally published as Sauteed Apples and Raisins in Taste of Home
December/January 1998, p37

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"I have fixed this recipe many times but keep forgetting to review it. Fixed it again last night and paired it with the "Moist Cranberry Pork Roast Recipe". The only thing I change is the raisins. I use plain raisins, instead of the golden. These apples are great."

"I recall preparing this recipe when it appeared in Taste of Home! I did adjust the recipe by using 1/2 tsp. ground cinnamon, 1/4 cup REGULAR raisins, and either 1 tsp. lemon OR orange juice. If I remember correctly, I cleaned the pan up-these apples were THAT good!